Melting moments mince pies

Preheat the oven to 180°C, gas mark 4. Lightly grease a 12-hole muffin tin.

Cut 24 1x10cm strips of baking paper and arrange them in a cross in each muffin tin – this will allow you to remove the mince pies easily without breaking them once they are baked.

Place the butter and icing sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream together until light and airy, approx. 8 minutes. Add the all-purpose flour and 90g of corn flour and mix until just combined.

Remove half the dough (325g) and wrap with cling film. Chill for approx. 15 minutes.

To the remaining half, add 2 tablespoons of corn flour, the zest of 1 orange and the almond extract. Place this dough in a piping bag with a star tip.

On a lightly floured surface roll out the chilled dough to a thickness of 3mm. Cut out rounds to fit the greased muffin tin holes. Press the dough into the tins. Spoon 2–3 teaspoons of fruit mince into each pastry case. Pipe a swirl of the topping over each pie, leaving a little of the filling visible. Refrigerate for 10–15 minutes.

Bake the pies for 20–25 minutes, or until golden. Cool in the tin for 10 minutes, then move to a wire rack.

Dust with icing sugar and serve.